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Fink


Fink
 
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Member Since: May 2011
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Stir Frying, Asian, Indian, Italian, Nouvelle, Mediterranean, Healthy, Vegetarian
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    By: Star Pooley
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Recipe Reviews 11 reviews
Butternut Squash Risotto
People seem to be having problems peeling butternut. As someone who has cooked more than his fair share for twin infants over the past several months, I finally found the solution. As others have said, cut in half, lengthwise, scoop out seeds and roast for 30-40 minutes until tender. Then let cool and simply peel the skin using a paring knife. Easy breezy. MUCH easier than trying to scoop. Oh yeah, I made absolutely zero changes to this recipe and it is stunning! I will make this again as well as try new varieties (can't wait to try Beet which is likely amazing, too!).

2 users found this review helpful
Reviewed On: Jul. 12, 2011
Vegan Red Lentil Soup
As per the recipe, I found it a bit lacking in spice flavor, so I added another Tbl of curry powder while cooking. Result was very good, though more of a stew than soup. Thoroughly enjoyed the result, though and will be making this again.

2 users found this review helpful
Reviewed On: Jul. 5, 2011
Vegan Mexican Stew
Everyone loved this dish. The only change I made was adding a chopped jalepeno and skipping any salt (bouillon is plenty salty already). Will definitely make this again!

1 user found this review helpful
Reviewed On: Jul. 5, 2011
 
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